Hippopotamus

Name: Hippopotamus
Address: Paris

Hippopotamus Steakhouse

★ 4.0 (7,260)

TO SHARE

FRIENDS' PLATTER

PLANCHE DES COPAINS

Saint-Nectaire cheese fondue, country terrine, camembert, rosette de Lyon, dry-cured ham shavings, gherkins, toasted bread.

A convivial assortment of French charcuterie and cheeses. Includes varied textures, from hot melted cheese to dry-cured meats. Ideal for sharing as an aperitif with toasted bread.

SNACKING BASKETS - CHEESE

PANIERS DE GRIGNOTAGE - FROMAGER

Goat cheese, emmental, camembert, and cheddar bites, cocktail sauce.

A basket of crispy fried snacks filled with melted cheese. Variety of popular cheese flavors. To dip in sauce for a gourmet aperitif.

SNACKING BASKETS - CLASSIC

PANIERS DE GRIGNOTAGE - CLASSIQUE

Chicken wings, Iberian ham croquettes, calamari fritters, onion rings, BBQ sauce.

A mix of fried snacks including chicken, ham, calamari, and onions. Offers a variety of crispy and savory textures. Perfect for sharing.

BBQ CHICKEN WINGS

WINGS DE POULET BBQ

Spices, BBQ sauce.

Marinated and grilled chicken wings, coated in barbecue sauce. Sweet and savory, slightly smoky flavor. Eaten with fingers.

STARTERS

COUNTRY TERRINE

TERRINE DE CAMPAGNE

Gherkins, mixed salad, toasted bread.

A traditional charcuterie made from coarsely ground pork and baked. Firm texture and rustic taste. Enjoyed on toasted bread with gherkins for acidity.

COMTÉ RAVIOLI

RAVIOLES AU COMTÉ

Label Rouge Dauphiné ravioli, Comté creamy cheese.

Small square pasta stuffed with cheese, served in a creamy Comté sauce. Rich, creamy, and gratinated dish. Comforting regional specialty.

DUCK FOIE GRAS BLOCK

BLOC DE FOIE GRAS DE CANARD

Fleur de sel from Camargue, toasted bread.

Duck foie gras with a melting texture and rich, buttery taste. Served with fleur de sel to enhance the flavors. To be spread delicately on toasted bread.

GOAT CHEESE TARTINE

TARTINE DE CHÈVRE

Toasted focaccia, goat cheese cream, honey goat cheese, toasted seeds, green pesto, mixed salad.

A slice of focaccia bread topped with goat cheese and a sweet and savory honey mixture. Enhanced with pesto and seeds for crunch. A fresh and flavorful starter.

POACHED EGG WITH MUSHROOMS

ŒUF POCHÉ AUX CHAMPIGNONS

Free-range poached egg, braised mushroom, mushroom cream, and breadsticks.

An egg cooked with a runny yolk, served on a mushroom preparation. Accompanied by breadsticks for dipping. Autumnal flavors and velvety texture.

SMALL FONDUE

PETITE FONDUE

Saint-Nectaire cheese fondue, dry-cured ham shavings, gherkins, toasted bread.

An individual portion of melted cheese (Saint-Nectaire), hot and stringy. Served with cured ham and bread for dipping. A comforting dish typical of the mountains.

SALADS & VEGGIE

CAESAR SALAD

SALADE CAESAR

Crispy chicken fillets, AOP parmesan, romaine lettuce, red onions, toasted olive oil bread, caesar sauce.

A large mixed salad of crisp romaine lettuce, breaded chicken, and parmesan shavings. Dressed with a creamy anchovy and garlic sauce. A complete international classic.

STEAKHOUSE SALAD

SALADE STEAKHOUSE

Free-range poached egg, thin slices of pepper-marinated beef, mixed salad, red onions, emmental cheese bites, creamy pepper sauce, crispy onions.

Hearty salad combining tender beef slices and a poached egg. Enhanced by crispy fried onions and cheese cubes. Dressed with a zesty pepper sauce.

RAVIOLI GRATIN

GRATIN DE RAVIOLES

Ravioli with ricotta, mushrooms, and spinach, gratinated Comté creamy cheese.

Vegetarian dish of small stuffed pasta, baked with vegetables and a cheese sauce. The top is golden and crispy. Melting and flavorful.

TARTINE

TOASTY CHEESY BRESAOLA

Sourdough bread with seeds, 3-cheese béchamel and old-fashioned mustard, gratinated with Comté, bresaola. Served with a mixed salad and fries.

A large slice of rustic bread gratinated with a rich three-cheese sauce. Topped with bresaola after cooking. Served hot as a main course.

DISH OF THE DAY

Valid every lunchtime from Monday to Friday. The dish of the day is served with a side.

MOUNTAIN GRATIN (MONDAY)

GRATIN MONTAGNARD (LUNDI)

Potatoes, smoked raclette cheese, dry-cured ham shavings, mixed salad.

Winter dish of potatoes covered with melted, smoked raclette cheese. Accompanied by cured ham. Rich, salty, and very filling.

BEEF PARMENTIER (TUESDAY)

PARMENTIER DE BŒUF (MARDI)

Mixed salad.

Traditional shepherd's pie with a layer of minced beef covered with gratinated mashed potatoes. Moist texture and family taste.

CHICKEN STRIPS (WEDNESDAY)

AIGUILLETTES DE POULET (MERCREDI)

Creamy lemon and mushroom sauce, fries.

Thin slices of pan-fried chicken, coated in a creamy mushroom and lemon sauce. Tender and slightly tangy.

ST-NECTAIRE HACHÉ BURGER (THURSDAY)

P'TIT HACHÉ ST-NECTAIRE (JEUDI)

Butcher-style minced steak, Saint-Nectaire creamy cheese, crispy onions, fries.

A minced beef steak topped with Saint-Nectaire cheese sauce. Garnished with fried onions for crunch. A simple and gourmet dish.

HAKE PARMENTIER (FRIDAY)

PARMENTIER DE COLIN (VENDREDI)

Mixed salad.

Revisited version of shepherd's pie made with flaked hake and mashed potatoes. Delicate white fish taste and melting texture.

BURGERS

Served with fries or salad.

THE ORIGINAL BURGER

BURGER L'ORIGINAL

Butcher-style minced steak, grilled bacon, cheddar sauce, caramelized onions, romaine lettuce, cocktail sauce, brioche bun.

Classic burger with a juicy beef patty, crispy bacon, and melted cheese. Served in a soft brioche bun with cocktail sauce.

CHICKEN BURGER

BURGER CHICKEN

Crispy chicken fillets, cheddar sauce, red onions, romaine lettuce, cocktail sauce, brioche bun.

Golden and crispy breaded chicken burger. Topped with melted cheddar cheese and fresh vegetables. A gourmet poultry alternative.

STEAKHOUSE BURGER

Butcher-style minced steak, grilled bacon, Saint-Nectaire creamy cheese, caramelized onions, black garlic mayonnaise, black squid ink brioche bun.

A distinctive burger with a black squid ink bun. It contains Saint-Nectaire cheese and a mayonnaise flavored with black garlic for a pronounced umami taste.

CHEESEBURGER

Butcher-style minced steak, cheddar sauce, gherkins, ketchup and yellow mustard sauce, brioche bun.

The traditional American recipe with ketchup and mild mustard. Simple and effective, highlighting the taste of beef and cheese.

MOUNTAIN BURGER

BURGER MONTAGNARD

Butcher-style minced steak, smoked raclette cheese, potato pancake, grilled bacon, caramelized onions, black garlic mayonnaise, black squid ink brioche bun.

Very hearty burger inspired by the Alps, with raclette cheese and a potato pancake inside. Rich, smoky, and crispy.

CHICKEN RIBS & CO

Charcoal grilled.

ROASTED HALF CHICKEN

DEMI-POULET RÔTI

Sautéed potatoes and their juice.

Half a chicken roasted slowly to keep the meat tender. Served with its flavorful cooking juices and golden potatoes.

XL CHICKEN SKEWER APPROX. 300 G

BROCHETTE DE POULET XL ENV. 300 G

Marinated chicken thighs, Cajun spices and lime, fries and choice of sauce.

Large skewer of chicken pieces marinated in mild, lemony spices. Grilled over charcoal for a smoky flavor. Served with fries.

BBQ RIBS

RIBS BBQ

Marinated BBQ pork ribs, BBQ sauce, fries.

Marinated and grilled pork ribs, coated in sticky, sweet barbecue sauce. The meat falls easily off the bone.

ANDOUILLETTE AAAAA

Fries.

Traditional French sausage made from coarsely ground pork tripe. Very strong taste and unique texture. AAAAA quality label guarantees authenticity.

DUCK BREAST

MAGRET DE CANARD

Sautéed potatoes.

Fat duck breast fillet, grilled skin-side down. Served pink to maintain tenderness. Rich flavor typical of southwestern France.

PORK CHOP APPROX. 350 G

CÔTE DE COCHON ENV. 350 G

Sautéed potatoes, choice of sauce.

Thick pork chop on the bone, grilled over charcoal. Juicy and flavorful meat. Generous portion for big appetites.

GOURMET HACHÉS

THE ORIGINAL HACHÉ

HACHÉ L'ORIGINAL

XL butcher-style minced steak, free-range fried egg, cheddar sauce, caramelized onions, grilled bacon, crispy onions.

A large minced steak served without a bun, topped with a fried egg and burger garnishes (bacon, cheese). High in protein and flavor.

MOUNTAIN HACHÉ

HACHÉ MONTAGNARD

Butcher-style minced steak, smoked raclette cheese, potato pancake, grilled bacon, black garlic mayonnaise, Comté creamy cheese, crispy onions, caramelized onions.

Minced steak prepared like a mountain dish with melted cheeses and potato pancake. Very rich, creamy, and comforting.

FISH

Charcoal grilled.

FISH & CHIPS

Crispy hake fillet, tartar sauce. Sustainable fishing.

White fish coated in batter and served with fries. Tender flesh inside, crispy outside. To be dipped in tartar sauce.

SALMON STEAK

PAVÉ DE SAUMON

Creamed spinach, creamy lemon sauce.

Grilled salmon steak, pink and melting flesh. Accompanied by creamed spinach. A balanced and refined dish.

DESSERTS

CHOCOLATE MOUSSE

MOUSSE AU CHOCOLAT

Unlimited.

Airy and intensely chocolate dessert. Light and foamy texture. Served à volonté for chocolate lovers.

TIRAMISU

Coffee mascarpone cream, ladyfingers, cocoa.

Classic Italian dessert alternating mascarpone cream and coffee-soaked biscuits. Dusted with bitter cocoa. Sweet and creamy.

FLOATING ISLAND

ÎLE FLOTTANTE

Crème anglaise, salted butter caramel sauce.

Poached meringue whites floating on vanilla crème anglaise. Drizzled with salted butter caramel. Very light and sweet dessert.

CRÈME BRÛLÉE

Bourbon Vanilla.

Vanilla custard dessert covered with a thin layer of sugar caramelized with a blowtorch. Contrast between hot/crunchy and cold/creamy.

FRENCH TOAST BRIOCHE

BRIOCHE PAIN PERDU

French toast style brioche, chocolate-hazelnut spread, vanilla ice cream.

Thick brioche slice dipped and pan-fried in butter. Served warm with ice cream and chocolate. Very gourmet and comforting.

CHOCOLATE MOLTEN CAKE

MI-CUIT AU CHOCOLAT

Vanilla ice cream.

Individual chocolate cake with a warm molten center. Served with a scoop of vanilla ice cream for hot-cold contrast.

XL PROFITEROLE

PROFITEROLE XL

Large chou pastry, vanilla ice cream, hot chocolate sauce, whipped cream.

A very large chou pastry filled with vanilla ice cream. Generously topped with hot chocolate sauce. A brasserie dessert classic.

POMCAKE

Pancakes, caramelized roasted apples, light apple cream, salted butter caramel sauce.

Stack of fluffy pancakes filled with cooked apples. Drizzled with caramel. A dessert inspired by American breakfast.

THE ROASTED EXOTIC

L'EXOTIQUE RÔTI

Roasted pineapple and mango, shortbread crumbs, grated coconut, coconut ice cream.

Tropical fruits (pineapple, mango) roasted to concentrate their sugars. Served with coconut ice cream. Fresh, fruity, and slightly warm.

SUNDAES & FROZEN DESSERTS

HIPPO BANANA

Caramelized banana, chocolate and vanilla ice creams, strawberry sorbet, chocolate sauce, whipped cream, toasted almonds.

Revisited version of Banana Split. Cooked banana, three ice cream flavors, and lots of whipped cream and chocolate sauce. Very hearty frozen dessert.

DAME BLANCHE

Vanilla ice cream, chocolate sauce, shortbread crumbs, whipped cream.

Classic ice cream sundae made solely with vanilla ice cream and hot chocolate sauce. Simple and elegant.

CARA'HUÈTE SUNDAE

COUPE CARA'HUÈTE

Vanilla ice cream, peanut butter cookie crumbs, salted butter caramel sauce, whipped cream.

Ice cream sundae playing on peanut and caramel flavors. Sweet and savory mix with crunch.

CARAMEL, COFFEE OR CHOCOLATE LIÉGEOIS

LIÉGEOIS CARAMEL, CAFÉ OU CHOCOLAT

Ice cream and choice of sauce, shortbread crumbs, whipped cream.

Traditional frozen drink-dessert. Flavored ice cream mixed with a little coffee or sauce, topped with a dome of whipped cream.

CHOCO-HAZELNUT SUNDAE

COUPE CHOCO-NOISETTES

Nutty ice cream (chocolate-hazelnut), meringue, chocolate sauce, toasted hazelnuts, whipped cream.

Ice cream sundae for spread lovers. Intense hazelnut and chocolate flavors with crunch.

YOUR CUSTOM ICE CREAM

FLAVORS OF YOUR CHOICE

PARFUMS AU CHOIX

Fruit sorbet: Lime, strawberry, raspberry, passion fruit. Ice cream: Vanilla, dark chocolate, arabica coffee, salted caramel, coconut, Nutty.

Customizable ice cream composition. Choose your favorite flavors from a selection of ice creams and sorbets.

TOPPING OF YOUR CHOICE

TOPPING AU CHOIX

Whipped cream, chocolate sauce, salted butter caramel sauce, shortbread crumbs.

Extra topping to enhance your ice cream. Add crunch or sauce.

COFFEES & SWEET TREATS

COFFEE / SWEET TEA

CAFÉ / THÉ DOUCEUR

Chocolate mousse, crème brûlée, apple crumble.

Hot drink accompanied by three miniature versions of the desserts on the menu. Ideal for tasting a bit of everything.

GOURMET COFFEE / TEA

CAFÉ / THÉ GOURMAND

Chocolate mousse, crème brûlée, tiramisu, apple crumble, cara'huète mousse.

More generous version of the sweet coffee with five mini-desserts. A true pastry assortment with your coffee.

EXPRESSO / DECAF

EXPRESSO / DÉCA

Short, strong black coffee, intense aroma. Available in decaffeinated version.

GRAND CRÈME

Large, elongated coffee with frothy hot milk. Sweet and comforting.

TEA / INFUSION

THÉ / INFUSION

Selection of teas or herbal teas served in hot water. Choice of flavor.

WINES

15 cl, 37.5 cl, 50 cl, 75 cl.

REDS

BEAUJOLAIS-VILLAGES AOP LE VIN DES HIPPOPOTES - Domaine des Nugues

Red fruits and fine spices. Light and fruity.

Light red wine from the Beaujolais region. Fresh aromas of small red fruits. Easy to drink.

BROUILLY AOP - Georges Dubœuf

Ruby color, notes of peony and cherry, fresh palate. Light and fruity.

Renowned Beaujolais Cru. Elegant and floral red wine with notes of cherry. Lively and pleasant palate.

BOURGOGNE CÔTE CHALONNAISE AOP PINOT NOIR - Millebuis

Notes of morello cherry and strawberry, supple and balanced. Light and fruity.

Classic Burgundy Pinot Noir. Delicate red wine with strawberry aromas. Silky tannins.

LUSSAC-ST-EMILION AOP - Château Haut-Ségur

Elegant, full-bodied, powerful tannins. Powerful and spicy.

Rich and structured Bordeaux wine. Pronounced taste with present tannins. Pairs well with red meats.

CÔTES-DU-RHÔNE AOP « BELLERUCHE » - Maison M. Chapoutier

Black fruits, mild spices, round and generous palate. Powerful and spicy.

Rhône Valley wine, sunny and spicy. Aromas of ripe fruits and pepper. Round palate.

ARGENTINIAN MALBEC PUNTA DE FLECHAS - Edmond de Rothschild Wine Estates

MALBEC ARGENTIN PUNTA DE FLECHAS - Edmond de Rothschild Wine Estates

Deep red color with violet reflections, fresh and fruity nose with spicy notes, flavorful and generous. Powerful and spicy.

Argentinian Malbec wine. Dark color, intense taste of black fruits and spices. Ideal with grilled meats.

PIC-SAINT-LOUP AOP HÉRITAGE « AN 1189 » - Gérard Bertrand

Deep red color, nose of red fruits and spices, gourmet palate with notes of garrigue and ripe fruits. Round and gourmet.

Languedoc wine with aromas of southern herbs (garrigue). Warm and fruity on the palate.

HAUT-MÉDOC AOP « LES GRANGES » - Des Domaines Edmond de Rothschild

Dark and bright color, nose of black fruits, complex and velvety palate. Round and gourmet.

Elegant and refined Bordeaux. Velvety texture on the palate with complex black fruit aromas.

CHINON AOP « LES BOISSELIÈRES » - Couly-Dutheil

Intense fruitiness, a tender and mellow wine. Round and gourmet.

Loire wine made from Cabernet Franc. Tender and easy to drink, with lots of fruit.

CROZES-HERMITAGE AOP - E. Guigal

Intense and deep ruby color, nose of spices and wood, ample and structured palate, with smooth tannins. Our exceptional wine.

Prestigious wine from the Northern Rhône Valley (Syrah). Powerful, spicy, and woody. A rich tasting experience.

WHITES

SAUMUR AOP LE VIN DES HIPPOPOTES - Chenin Blanc

Notes of lime blossom and honey, tender and persistent. Ample and fresh.

Loire white wine. Floral and honeyed aromas typical of the Chenin grape. Fresh but with body.

BOURGOGNE CÔTE CHALONNAISE AOP CHARDONNAY - Millebuis

Notes of flowers and white fruits, fresh and mineral. Ample and fresh.

Classic Burgundy Chardonnay. Mineral and floral, with a beautiful freshness on the palate.

MONBAZILLAC AOP - Château Vari

Sweet and fruity dessert wine (liquoreux), to be enjoyed very chilled. Dry and fruity (Note: Monbazillac is actually sweet/liquoreux, menu classification might be broad).

Sweet and fruity dessert wine (liquoreux). Perfect for an aperitif or with foie gras. Serve very chilled.

IGP PAYS D'OC « LYS DE CASTELLUM » CHARDONNAY - Gérard Bertrand

Intense gold, nose of peach and coconut, long and ample palate. Dry and fruity.

Chardonnay from the South of France, sunny. Exotic notes of coconut and peach. Rich on the palate.

IGP CÔTES DE GASCOGNE SAUVIGNON BLANC - Les Fumées Blanches

Pale yellow color, nose of citrus and exotic fruits, long and elegant palate. Dry and fruity.

Very aromatic Sauvignon Blanc. Explosion of citrus and exotic fruits on the nose. Lively and refreshing.